I RECENTLY ATTEMPTED TO MAKE CHERRY PRESERVES. WHILE THEY TASTE GOOD THE SYRUP IS TOO THIN. SO I USED THEM IN A SKILLET CAKE. I WAS IN THE MIDDLE OF MAKING PANCAKES FOR BREAKFAST (I ALWAYS USE KRUSTEAZ MIX) AND I WAS REMINDED OF THIS RECIPE SO I PUT SOME OF MY CHERRIES IN A SKILLET WITH A LITTLE INSTANT CLEAR JEL, SIMMERED TIL THICKENED, ADDED PANCAKE BATTER, COVERED AND COOKED ON MEDIUM FOR ABOUT 8 MINUTES. I LOVED IT! I TOPPED IT WITH SOME MORE OF MY WHOLE CHERRY SYRUP. I'M SURE I CAN TURN MY CHERRIES INTO A PIE.

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